Mouthing Off

By the Editors of Food & Wine Magazine

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America's Most Wanted

At The Purple Pig in Chicago, Jimmy Bannos, Jr., is shining the spotlight on pigs’ ears, and even the least likely of eaters are crunching them down.

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America's Most Wanted

It may come as a surprise that the star dish at Richard Blais's Atlanta restaurant, The Spence, doesn’t involve foams, quick freezes or any high-tech techniques—it’s roast chicken.

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America's Most Wanted

You might not expect to get really good West Indian goat curry in Bloomington, Indiana, but at Farm Bloomington that’s exactly what chef Daniel Orr is making.

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America's Most Wanted

At Atelier Crenn in San Francisco, the menu reads like a poem. Dishes include “Autumn has come with its cool breeze” and “Where the broad ocean leans against the Spanish land.”

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America's Most Wanted

At Tiffani Faison’s Boston BBQ spot, Sweet Cheeks, meat takes center stage. So it’s somewhat surprising that one of the most enduringly popular dishes on the menu is completely vegetarian.

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America's Most Wanted

Too often, tofu gets tossed in as an afterthought replacement for meat—something hearty for the vegetarians to chew on. But at Seattle’s Joule, tofu gets a chance to shine.

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America's Most Wanted

At Francine Bistro in Camden, Maine, chef Brian Hill is rethinking surf and turf.

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America's Most Wanted

Bicoastal chef Andy Ricker is known for a wide range of insanely good Southeast Asian dishes. But though his laap and crispy whole fried fish are delicious, it’s his wings that have garnered the most attention for his Pok Pok restaurants.

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America's Most Wanted

Musicians often cover songs made famous by other musicians they admire—and sometimes those covers can rival the original. Chefs do the same thing.

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America's Most Wanted

“Everyone always thinks ‘fry them’ when they see green tomatoes,” says Stephanie Izard. But the co-owner and chef of Chicago’s Girl & the Goat has other ideas.

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